Creamy Frozen Raspberry Dessert Recipe
Creamy Frozen Raspberry Dessert Recipe photo by Taste of Home
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Creamy Frozen Raspberry Dessert Recipe

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“This creamy dessert is so quick and easy. It’s become a family favorite!” The soft color and rich flavor make it ideal for spring celebrations. Karen Wirth - Tavistock, Ontario
TOTAL TIME: Prep: 25 min. + freezing
MAKES:10 servings
TOTAL TIME: Prep: 25 min. + freezing
MAKES: 10 servings


  • 1 cup chocolate wafer crumbs
  • 2 tablespoons butter, melted
  • 1 can (11-1/2 ounces) frozen white grape-raspberry juice concentrate, thawed
  • 1 package (8 ounces) cream cheese, cubed
  • 2 tablespoons confectioners' sugar
  • 4 cups whipped topping
  • Chocolate curls or grated chocolate, optional

Nutritional Facts

1 slice: 292 calories, 17g fat (12g saturated fat), 31mg cholesterol, 151mg sodium, 31g carbohydrate (22g sugars, 0 fiber), 3g protein.


  1. In a small bowl, combine wafer crumbs and butter. Press onto the bottom of a greased 9-in. springform pan. Refrigerate for 30 minutes.
  2. Meanwhile, in a food processor, combine the concentrate, cream cheese and sugar. Cover and process until smooth; pour into a large bowl and fold in the whipped topping. Pour over the crust. Cover and freeze for 4 hours or until firm. Remove from the freezer 10 minutes before slicing. Garnish with chocolate curls if desired. Yield: 10 servings.
Originally published as Creamy Raspberry Dessert in Simple & Delicious March/April 2010, p16

Sweet White Wine

Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.

Reviews for Creamy Frozen Raspberry Dessert

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Debbie 1 User ID: 3319164 97393
Reviewed Feb. 24, 2011

"I love raspberries! I plan on using the crust from my frozen strawberry desset. It is like a sugar cookie dough that gets baked then broken up. It adds just the right crunch and flavor."

kristimae User ID: 1367984 168002
Reviewed Sep. 15, 2010

"Very yummy dessert! Extremely fast and easy to make, I bought a pre-made pie crust and it worked great. I agree that 4 cups of whipped topping is probably too much. Not too sweet, a little tart but very delicious!"

jennmaddie User ID: 4922079 209115
Reviewed May. 31, 2010

"Great dessert! Nice that it wasn't too sweet. I wasn't able to find the concentrate listed so I used raspberry concentrate without grape. I will definitely make this again!"

psomleva User ID: 4947789 155716
Reviewed Apr. 10, 2010

"I couldn't find chocolate wafers so I used vanilla flavored ones. Worked out great! What a yummy dessert!"

simsus User ID: 3459301 209114
Reviewed Apr. 1, 2010

"I used a prepackaged chocolate cookie crust, which cut down on the prep time. I too found using 4 c whipped topping was too much. I would cut it down to 2 c next time also. It was a light, refreshing dessert! I would make it again!"

CanuckCook User ID: 1978289 167241
Reviewed Mar. 1, 2010

"This was a nice dessert but needs more oomph. Next time I'd fold some frozen fruit in to give more flavour. Also, you need to thaw the whipped topping before you can fold it in ... this wasn't stated in the original recipe. Next time I'm making it with OJ concentrate and mandarin orange segments mixed in."

[email protected] User ID: 2563744 209113
Reviewed Feb. 28, 2010

"I used 4 cups of the whipped topping and it was way too much to fit into the 9 inch springform pan, so next time I would only use 2 cups of whipped topping."

sugarbeetmom User ID: 3047363 168001
Reviewed Feb. 25, 2010

"This was a nice, light dessert. I served it for a bridal shower. It was a hit with the guest. I would definitely make this dessert again! You could also double the recipe and place it in a 9 x 13" pan - depending on the occasion you are serving it for. A good one!"

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